Ingredientes para Pear Butterscotch Pie
- All Purpose Flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Dark Brown Sugar
- 6 ripe but firm pears, peeled, cored, and sliced (about 6 cups)
- Fresh Lemon Juice
- Pure Vanilla Extract
- Pastry Dough
- Unsalted Butter
- Warm Water
- 1 tablespoon granulated sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pear Butterscotch Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Pear Butterscotch Pie
- Preheat oven to 425°F (220°C). Place a baking sheet on the middle rack of the oven.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, and salt. Whisk in the brown sugar, ensuring no lumps remain.
- In a large bowl, gently toss the pear slices with the brown sugar mixture, lemon juice, and vanilla extract. Let stand for 5-15 minutes to allow the pears to macerate.
- On a lightly floured surface, roll out one pie crust into a 13-inch circle using a lightly floured rolling pin.
- Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.
- Roll out the remaining pie crust into a 13-inch circle. Reserve any scraps.
- Pour the pear filling into the pie crust.
- Dot the filling evenly with the 6 tablespoons of butter.
- Cover the filling with the second pie crust. Trim the edges, leaving a 1/2-inch overhang.
- Press the edges of the crust together to seal, then fold the overhang under and crimp to create a decorative edge.
- Brush the top crust with some of the egg wash. Cut 3 small vents in the top crust to allow steam to escape.
- Roll out the reserved dough scraps to about 1/8-inch thickness. Use cookie cutters to cut out leaf shapes.
- Arrange the leaf shapes decoratively on top of the pie, gently pressing them to adhere.
- Brush the leaf cutouts and the top crust with remaining egg wash. Sprinkle with granulated sugar.
- Bake the pie on the preheated baking sheet for 20 minutes.
- Reduce the oven temperature to 375°F (190°C). Continue baking for another 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool completely to warm or room temperature (2-3 hours) before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
154g
Fat
6g
Carbs
17g
